Warm the butter until just melted. 15 seconds in the microwave, whisking in-between, repeat until melted.

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix).

Fold in the chocolate chips, don't forget to taste test a few.

Divide the dough into 12 even balls (approximately 70 grams each) and chill for at least 2 hours for an intense toffee-like flavor and deeper color.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Remove the dough balls from the fridge and place on a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to brown. They should look slightly undercooked in the center.

Cool before serving.

Try not to eat them all at once!